Best 14 Frozen Custard Recipes

FROZEN VANILLA CUSTARD

Steps:

• Whisk egg yolks, sugar, and salt together until mixture changes from dark golden to pale yellow becomes fluffy.
• Heat milk and cream in a heavy saucepan over medium heat. Stir occasionally to prevent sticking to the bottom. Cook just until mixture starts to simmer when little bubbles begin to appear on the surface, 5 to 8 minutes. Remove from heat.
• Whisk a ladleful of milk-cream mixture into the egg yolk mixture. Add another ladleful and whisk thoroughly before adding the next (this will keep the eggs from cooking). Gradually add the remaining milk-cream mixture and whisk thoroughly. Whisk in vanilla. Cool completely (you can place the bowl in a larger bowl with ice water to cool it faster).
• Pour cooled mixture into a pitcher; cover. Refrigerate until ice cold or overnight.
• Pour custard mixture into ice cream maker and process (according to manufacturer's instructions) until custard reaches the consistency of soft ice cream, about 20 minutes. Quickly transfer to a plastic container. Place a piece of plastic wrap over the surface of the custard. Cover container and freeze until custard is firm enough to scoop, at least 3 hours.

HOMEMADE FROZEN CUSTARD

Steps:

• In a large saucepan, heat milk to 175°; stir in the sugar, cornstarch and salt until dissolved. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in condensed milk and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

OLD-FASHIONED FROZEN VANILLA CUSTARD

Steps:

• In a heavy saucepan, combine first three ingredients. Cook, stirring constantly, until thickened. Cool. Pour into chilled ice cube trays without dividers or a shallow pan. Freeze to a mush (do not freeze hard). Whip cream; add vanilla and salt. Fold into partially frozen mixture. Return to trays or pan and freeze.

FROZEN BANANA CUSTARD

Steps:

• In a medium saucepan, bring the milk just to a boil over medium-high heat. Remove from the heat and allow to cool slightly.
• In a mixing bowl, combine the eggs, sugar, and vanilla. Stir in 1/2 cup of the warm milk into the egg mixture, then pour all the egg mixture into the pan with the milk. Over medium low heat, whisking constantly until the mixture thickens slightly and will coat the back of a spoon. Do not allow to boil.
• Place the bananas in a food processor and pulse to a smooth puree. Add the warm custard mixture and pulse 2 to 3 times, scraping down the sides of the bowl as necessary, until the mixture is evenly blended. Cool the custard to room temperature, then place in an ice cream maker and process according to manufacturers instructions. Serve in cups, covered with Uncle Bill's hot fudge sauce and garnish with a few raspberries and a sprig of mint.

COPYCAT SHAKE SHACK VANILLA FROZEN CUSTARD

Steps:

• Prepare a medium bowl, set over an ice bath. Have a fine mesh sieve nearby.
• In a medium heavy-bottomed saucepan, off the heat combine the egg yolks and sugar and whisk until smooth. Whisk in the cream and milk. Cook stirring frequently over medium heat, until the custard reaches a temperature of 170 degrees F on an instant-read thermometer.
• Strain the custard into the prepared ice- bath. Stir in the salt and vanilla.
• Stir the custard frequently until it is no longer hot. Refrigerate custard until cold.
• Churn the custard mixture in an ice cream maker following the manufacturer's instructions, until it is the texture of soft serve. Transfer the custard to a freezer-proof container, cover. Freeze until firm enough to scoop, at least two hours.

FROZEN CUSTARD

Steps:

• In medium saucepan, beat together eggs, milk, sugar, honey and salt.
• Cook over low heat, stirring constantly, until mixture is thick enough to coat metal spoon and reaches at least 160 degrees.
• Cool quickly by setting pan in ice or cold water and stirring for few minutes.
• Cover and refrigerate until thoroughly chilled, at least 1 hour.
• When ready to freeze, pour chilled custard, whipping cream and vanilla into 1-gallon ice cream freezer can.
• Freeze according to manufacturer's directions using 6 parts ice to 1 part rock salt.
• Transfer to freezer containers and freeze until firm.

DAIRY QUEEN FROZEN CUSTARD

Steps:

• 1. Chocolate: Place pudding mix in a medium saucepan. Add sugar; mix well.Gradually add milk, mixing until smooth. Cook over medium heat, stirring constantly until mixture thickens and comes to a boil.
• 2. Remove from heat. Cool. Pour into a freezer tray; chill until just firm , setting cold control for extra cold. Remove chilled mixture to a bowl; fold in whipped cream. Blend well. Return to freezing tray, freeze for 3 hours. Set to same cold setting. (Don't forget to turn back to normal setting when done).
• 3. Vanilla: In medium bowl, combine condensed milk, water and vanilla. Refrigerate.Fold soft custard-like cream into the chilled mixture. Pour into ice tray.
• 4. Freeze 1 hour or until a firm mush forms. Turn into chilled, large mixer bowl; break into pieces. Beat until fluffy but not melted. Quickly return to ice tray. Cover with foil. and freeze until firm.

FROZEN CUSTARD FRUIT DRINK

Steps:

• Let the frozen concentrates set on the counter for 1/2 hour before mixing.
• Mix all ingredients in a big bowl.
• Chill and serve over crushed ice.
• Enjoy.
• Makes a Gallon and 1/2 of drink.

FROZEN CHOCOLATE CUSTARD

Steps:

• "chocolate syrup".
• Combine the sugar, water, and cocoa in a medium sauce pan.
• Stirring constantly, bring the mixture to a rapid boil.
• Remove the mixture from the heat and allow it to cool.
• Once cool stir in the vanilla.
• "custard base".
• Start by heating the half and half in the microwave.
• Heat for 2 minutes, then stir.
• Check the temperature with a thermometer.
• Heat for 30 seconds, then stir.
• Check the temperature again.
• Continue heating for thirty second increments until the half and half reaches 170 degrees.
• Place the eggs and yolks in a blender.
• Blend on the slowest setting until thoroughly mixed.
• Again, set the blender to the slowest setting and slowly add the sugar, honey, salt, and heated half and half.
• Heat the mix in thirty second increments until it again reaches 170 degrees.
• Set aside to cool.
• Once the chocolate and custard have both cooled to room temperature, put them in the fridge to chill for one hour.
• Pour the chocolate, custard, and whipping cream into your ice cream maker.
• Freeze according to the ice cream makers directions.

WAFFLES AND BACON FROZEN CUSTARD

Steps:

• Place butter in a pot over medium heat; cook and stir until mostly melted, 1 to 2 minutes. Add flax meal and cinnamon; cook and stir until butter becomes a deep toasty brown, about 3 to 5 minutes. Pour browned butter into a large heat-resistent bowl.
• Mix half-and-half, milk, white sugar, brown sugar, and vanilla extract together in a pot over medium-high heat. As the mixture approaches a boil, scoop out 1/4 cup and whisk it with egg yolks in a bowl. Repeat this 3 or 4 times until egg mixture is almost doubled in volume. Stir egg mixture into milk mixture; simmer until custard begins to thicken, about 2 minutes.
• Pour custard through a strainer into the bowl with browned butter; stir until butter is incorporated. Cover bowl and refrigerate until completely cooled, 6 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and place a wire rack on top.
• Mix brown sugar and 1 tablespoon maple syrup together in a small bowl.
• Place bacon on the wire rack on the baking sheet.
• Bake in the preheated oven for 10 minutes. Flip bacon and cook until about 2/3 cooked, 5 to 10 minutes more. Flip bacon again and baste the tops with brown sugar-syrup mixture; bake for 5 minutes. Flip bacon and baste the other side; bake for 5 minutes. Continue this process until bacon is crisp and coating has candied and all the brown sugar-syrup mixture is used, 5 to 10 minutes more.
• Turn off oven and sprinkle sea salt over both sides of bacon; let sit for a few minutes in the oven. Chop bacon into bite-size pieces.
• Preheat oven to 200 degrees F (95 degrees C). Cover a baking sheet with parchment paper. Drizzle 1 1/2 teaspoons maple syrup over the parchment paper, keeping the drops dime-size or smaller.
• Bake in the preheated oven until drops are bubbling and height of each drop is less than half of it was in the beginning, about 1 hour. Cool on baking sheet until stiff yet slightly sticky.
• Stir chilled custard and pour into ice cream maker; start churning. Start adding bacon bits, a few at a time, to churning custard about halfway through. Once the custard is getting thicker, add the syrup drops, 1 or 2 at a time to ensure they are evenly dispersed. Continue churning until custard is thick. Transfer to a freezer-safe container and freeze until it sets, 2 to 4 hours.

ORANGE VANILLA FROZEN CUSTARD

Steps:

• 1. Whisk cornstarch and 1/2 c. milk in a small bowl until smooth. Whisk in eggs, sugar and salt in a med saucepan, whisk in the cornstarch and the remaining 1 c. milk. Cook over low heat, stirring until thick enough to coat a spoon. 7 or 8 min. (do not boil) Pour through a fine mesh sieve into a bowl. Set bowl in a larger bowl filled with ice water. Add the cream and stir until cool. Remove from ice water bath and stir in the vanilla and the orange juice. Cover and chill until cold.
• 2. Freeze the custard in an ice cream maker according to the manufacturer's directions.

OLD-FASHIONED VANILLA FROZEN CUSTARD - CC RECIPE - (3.6/5)

Steps:

• 1. Whisk egg yolks, sugar, and milk powder in bowl until smooth, about 30 seconds; set aside. Combine cream, milk, corn syrup, and salt in medium saucepan. Cut vanilla bean in half lengthwise. Using tip of paring knife, scrape out vanilla seeds and add to cream mixture, along with vanilla bean. Heat cream mixture over medium-high heat, stirring occasionally, until it steams steadily and registers 175 degrees, about 5 minutes. Remove saucepan from heat. 2. Slowly whisk heated cream mixture into yolk mixture to temper. Return cream-yolk mixture to saucepan and cook over medium-low heat, stirring constantly, until mixture thickens and registers 180 degrees, 4 to 6 minutes. 3. Immediately pour custard through fine-mesh strainer set over large bowl; discard vanilla bean. Fill slightly larger bowl with ice and set custard bowl in bowl of ice. Transfer to refrigerator and let chill until custard registers 40 degrees, 1 to 2 hours, stirring occasionally. 4. Transfer chilled custard to stand mixer fitted with whisk and whip on medium-high speed for 3 minutes, or until mixture increases in volume to about 3 3/4 cups. Pour custard into airtight 1-quart container. Cover and freeze until firm, at least 6 hours, before serving. (Frozen custard is best eaten within 10 days.)

HOMEMADE FROZEN CUSTARD

Steps:

• In a large heavy saucepan, bring milk to a boil. Meanwhile, beat eggs add sugar, cornstarch and salt. Mix well. Gradually add a small amount of hot milk return all to saucepan. Cook and stir constantly for 6-8 minutes or until mixture thickens and coats a spoon. Gradually stir in condensed milk and vanilla mix well. Chill for 3-4 hours. Pour into an ice cream freezer. Freeze according to manufacturer's directions.© Copyright Reiman Publications, 1993-1997

DARK CHOCOLATE AND CINNAMON FROZEN CUSTARD

Steps:

• Whisk cream, milk, sugar, and cocoa powder in a saucepan over medium heat until the mixture is thoroughly combined and the sugar has dissolved. Bring almost to a simmer and stir in dark chocolate until melted. Whisk egg yolks into the cream mixture and cook until batter is slightly thickened, 1 to 2 minutes. Transfer to a container, cover, and refrigerate until chilled, at least 6 hours.
• Stir cinnamon into chilled custard batter and freeze in an ice cream machine following manufacturer's instructions. Sprinkle frozen custard with more cinnamon to serve.